Sun-dried tomato Zoodles

Gluten-free, dairy-free, flexitarian

You have probably seen zoodles plastered in your Facebook newsfeed lately! Zucchini Noodles (aka ZOODLES) is the perfect low-carb, whole food alternative for all the noodle/spaghetti/pasta lovers out there. And this sun-dried tomato pesto is an easy, flavour-packed recipe to get you started.

How do you make Zoodles? 

Zoodles are simply finely sliced or 'spiralised' zucchinis. Zucchini aka ‘zoodles’ is the most common veggie used since the mild flavour works well with most sauces. When lightly steamed they hold together beautifully to give you an almost pasta-like texture. However, if Zucchini is not your thing, you can also spiralise other vegetables including sweet potato, carrot, beetroot, broccoli stems, cucumber & squash. For a full list of spiralised vegetables/fruit & how to prepare them - check out this post from Inspiralized.

OPTION 1: By Hand/knife

You can use a vegetable peeler or if you have some mad knife skills you can slice your vegetables by hand. This is by far the most time-consuming method, and considering the entry level hand spiraliser starts from around $5 from Kmart, it is well worth the investment! 

OPTION 2: Hand-held spiraliser

The hand held spiralisers look a little like a hourglass timer. They are great for smaller volumes of zoodles, but if you're cooking for 2+ people, I'd recommend using the full spiraliser below. The hand-held options will fatigue your wrists fairly quickly.

OPTION 3: The full-on spiraliser

This is what I use. This is the fastest way to make enough zoodles to feed a family and comes with multiple thickness options for different recipes. I personally have a Veggeti, but there are many other brand options out there to choose from! 

Try zoodles instead in Sundried tomato pasta

This recipe has been a staple favourite in our house for years – so long I have no idea whatsoever where I originally got the idea. It has definitely evolved over the years into what it is today – a satisfying healthy dinner that works year-round.

This serves 4, but if you keep the zoodles and pesto/chicken separate, you could keep leftovers and serve 2 people over 2 nights. Add more zoodles to stretch it out further. It is a filling recipe, so try serving smaller portions and see how you feel 🙂

Enjoy this recipe? Please post your comments below!

Sundried Tomato Zoodles Recipe

Prep Time10 minsCook Time20 minsCategory, , ,

Ingredients:

For the pesto:
 100 g Sun-dried Tomatoes
 1 cup Walnuts
 ½ cup Extra virgin olive oil
 2 tbsp Dried Basil
 2 tbsp Fresh lemon juice
 2 Garlic cloves
 salt/pepper to taste
For the zoodles:
 2 Chicken breasts, diced
 1 Bunch asparagus
 4 Large zucchini, spiralised
 1 tbsp Extra virgin olive oil
 1 tbsp Dried basil
 1 tbsp Dried Thyme
 1 tbsp Dried Tarragon

Instructions:

1

Place the tomatoes in a small bowl and cover with boiling water (to soften)

2

Heat a large frypan (or wok) with the olive oil then add chicken and herbs.

3

While chicken is cooking, roughly chop walnuts, before adding tomatoes, olive oil, lemon, garlic, basil, salt/pepper (may need to add a little water) and whizz until combined.

4

Add asparagus and pesto to chicken over medium/low heat until warmed and set aside. Use the same frypan to cook your noodles until soft (only a minute or 2)

5

Serve zoodles onto plates and place combined pesto/chicken on top. Enjoy!

Sun dried tomato zoodles recipe

Ingredients

For the pesto:
 100 g Sun-dried Tomatoes
 1 cup Walnuts
 ½ cup Extra virgin olive oil
 2 tbsp Dried Basil
 2 tbsp Fresh lemon juice
 2 Garlic cloves
 salt/pepper to taste
For the zoodles:
 2 Chicken breasts, diced
 1 Bunch asparagus
 4 Large zucchini, spiralised
 1 tbsp Extra virgin olive oil
 1 tbsp Dried basil
 1 tbsp Dried Thyme
 1 tbsp Dried Tarragon

Directions

1

Place the tomatoes in a small bowl and cover with boiling water (to soften)

2

Heat a large frypan (or wok) with the olive oil then add chicken and herbs.

3

While chicken is cooking, roughly chop walnuts, before adding tomatoes, olive oil, lemon, garlic, basil, salt/pepper (may need to add a little water) and whizz until combined.

4

Add asparagus and pesto to chicken over medium/low heat until warmed and set aside. Use the same frypan to cook your noodles until soft (only a minute or 2)

5

Serve zoodles onto plates and place combined pesto/chicken on top. Enjoy!

Sun-dried Tomato Zoodles
By | 2017-06-17T06:19:38+00:00 July 25th, 2015|0 Comments

Leave A Comment